Nutrition and Food Science with Professional Training

Nutrition and food science is an interdisciplinary field that brings together the biological sciences and chemistry to understand how food is composed, how it is processed and preserved, and how its components affect human health. It is a discipline with direct relevance to some of the most pressing challenges of the contemporary world, from the global burden of diet-related disease to the sustainability of food systems and the demand for healthier and more innovative food products. Those who study it develop both scientific rigour and an understanding of the food industry that extends from ingredient science to consumer behaviour and regulation.

At the University of Reading this four-year full-time programme includes a year-long professional training placement, giving you direct industry experience as part of the degree. The University of Reading has particular strengths in food science and agriculture, situating this programme within a rich research and teaching environment. You will study food chemistry, food microbiology, nutritional science, food processing, and quality and safety systems, developing the technical knowledge needed to work on the development of healthier food products and to understand the scientific basis of food and nutrition claims.

The professional training year ensures you graduate with real employer experience alongside your academic qualifications.

Graduates in nutrition and food science go on to careers in the food and drink industry, in roles including product development technologist, food scientist, nutritionist, quality assurance manager, and regulatory affairs specialist. The NHS and public health sector also recruit graduates with nutrition science training, as do research organisations and academic institutions. The professional training placement is particularly valued by employers, as it demonstrates both technical competence and an understanding of how the food industry operates in practice.

Many graduates continue to professional qualifications in nutrition or food science, or pursue postgraduate study in food science, human nutrition, or public health.